Panettone Bread Pudding with Amaretto Sauce
Transform your holiday leftovers or elevate your dessert offerings with this decadent Panettone Bread Pudding with Amaretto Sauce! This recipe takes the sweet, buttery flavors of traditional panettone bread and transforms them into a custardy masterpiece, baked to golden perfection. Infused with a rich blend of vanilla, cinnamon, and cream, this bread pudding strikes the perfect balance between cozy and sophisticated. The pièce de résistance is the luscious amaretto sauce—silky, boozy, and irresistibly nutty—that takes this dessert to the next level. Perfect for festive gatherings or an indulgent treat any night, this make-ahead-friendly dish is sure to impress. Serve it warm for the ultimate comforting experience, and watch it disappear from the table!
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Recipe Information
Ingredients
- 1 pound Panettone bread
- 4 large Eggs
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter
- 0.25 cup Amaretto liqueur
- 3 tablespoons Unsalted butter (for sauce)
- 0.5 cup Granulated sugar (for sauce)
- 0.25 cup Heavy cream (for sauce)
- 0.25 cup Amaretto liqueur (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with 2 tablespoons of unsalted butter and set aside.
Cut the panettone bread into 1-inch cubes and spread them evenly across the prepared baking dish.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
Pour the custard mixture evenly over the panettone cubes, pressing down lightly to ensure the bread absorbs the liquid.
Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
While the bread pudding is baking, prepare the amaretto sauce. In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat.
Add 0.5 cups of granulated sugar to the saucepan and whisk until the sugar dissolves completely.
Stir in 0.25 cups of heavy cream and 0.25 cups of amaretto liqueur. Bring the mixture to a gentle simmer, and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Remove the sauce from heat and let it cool slightly before serving.
Once the bread pudding is done baking, remove it from the oven and let it cool for 10 minutes.
Drizzle the warm amaretto sauce over the bread pudding before serving. Alternatively, serve the sauce on the side for guests to pour themselves.
Enjoy this rich and decadent dessert warm!
Nutrition Facts
Calories |
5757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.5 g | 416% | |
| Saturated Fat | 190.8 g | 954% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1832 mg | 611% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 582.6 g | 212% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 443.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 654 mg | 50% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
